Clean Label Solutions: Cultured Dextrose

DESCRIPTION:

Cultured Dextrose is derived by the fermentation of dextrose with Propionibacterium freudenreichii. It is used to inhibit the growth of undesirable bacteria and molds in/on foods.

KEY BENEFITS:
• Inhibits molds and rope bacteria
• Maintains freshness and quality
• Natural, clean label

APPLICATION AREAS:
Buns and rolls, Pan bread, Pizza crust, Sourdough, Tortillas,Dairy and Beverages

DIRECTION FOR USE:
The recommended dosage has a range of 2 - 5 g/kg of final product (w/w).
Cultured Dextrose can be added directly with the dry ingredients of the recipe of specific food application for which it is intended.

REGULATIONS:
Cultured Dextrose is recommended to be labeled as cultured dextrose, which is approved as GRAS by FDA, USA and intended to use as an antimicrobial agent in cheeses, sauces, salad dressings, sausages, soups, deli salads, salsas, pasta, tortillas, muffins, cereal bars, sour cream, yogurt, and hash brown potatoes at a max. level of
2 percent (w/w) in the finished product.

LAB EFFECTS:

If you want to know more about cultured dextrose and its application, kindly contact with us.